Rotten rice with chicken and fennel(ji rou hui xiang lan fan )

Rotten rice with chicken and fennel

Introduction:

"It's a pity that we mixed lemon shredded chicken and poured chicken soup today, so we left some shredded chicken and planned to cook chicken shredded fennel porridge for tomorrow's breakfast. As a result, there is too much rice and the porridge is very thick. We call this kind of thick porridge between porridge and rice rotten rice, so this porridge is called rotten rice with shredded chicken and fennel. Rotten rice is more suitable for children and the elderly. It is more nutritious and hungry than porridge. "

Production steps:

Step 1: slice the scallion and tsaokuo with the back of a knife, and pat the ginger with the back of a knife.

Step 2: wash the chicken breast, put it into the pot, add appropriate amount of water, add ginger, scallion, fruit, cooking wine and cook it.

Step 3: take out the cooked chicken, cool it and tear it into shreds by hand.

Step 4: remove the scallion, ginger and Tsaoko from the chicken soup. Put the chicken soup into the casserole to boil, put in the washed rice to cook porridge.

Step 5: stir the porridge frequently, so that the porridge will moisten the mouth.

Step 6: when the porridge is ready, add the shredded chicken and continue to cook for 10 minutes.

Step 7: wash fennel and cut into powder.

Step 8: put fennel into porridge and cook for two minutes. Add salt and sesame oil and serve.

Materials required:

Chicken breast: 100g

Fennel: 50g

Rice: 100g

Caokuo: 1

Salt: right amount

Scallion: right amount

Ginger: right amount

Sesame oil: appropriate amount

Cooking wine: moderate

Note: anise should be put in the last, do not cook too long, in order to avoid the color yellow not good-looking.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ji Rou Hui Xiang Lan Fan